Catering to Nobody (Goldy Schulz Series)

“intrusive.” I felt strongly that both were necessary to explain who Goldy was, so the excellent Hope Dellon of St. Martin’s Press, who bought the book, allowed them to stay.

Catering to Nobody, published in 1990 along with hundreds of other new hardcover mysteries, received a 4500-copy first print run. A press release was the only publicity, and so my agent urged me to do my own publicity. I balked, telling her, “Episcopalians don’t do publicity.” But she convinced me.

I printed up a card for Dungeon Bars, one of the recipes in the book, and sent it to bookstores. I went on the road with three other members of Sisters In Crime, and we did our presentations at a dozen bookstores. To each store, I took platters of Dungeon Bars. If readers liked the cookie, I figured, they might buy the book.

Twelve years after it was first published, Catering to Nobody has sold over a million copies, in this country and overseas. I was ecstatic when Bantam Books bought the rights to reprint the book in this new paperback edition. With Bantam, I am blessed to have not only the brilliant Kate Miciak as an editor, but also an entire team of diligent artists, publicists, salespeople, and businesspeople working to ensure that each Goldy book is more successful than the last. For this, too, I am thankful.

Why do people feel connected to Goldy? Despite Catering to Nobody’s original publication as a “women’s book,” the marvelous mail I’ve received about it is equally split between men and women. These readers identify with Goldy, they are pulling for Arch, they despise the Jerk, or they just love cooking … or reading about it!

And so on to the other characters and recipes.

Regarding the Jerk: Doctor John Richard Korman strode into my mind with all his arrogance, money, good looks, and apparent invulnerability intact. He is not based on any one man. He is every egotistical clergyman, nasty boss, spiteful boyfriend, arrogant doctor, cruel professor, malevolent friend, wicked husband, etc., that any one of us could ever have—all rolled into a tall, blond, glib, athletic, powerful, much-admired man—the ubermensch we love to hate.

(Just please don’t send me any more mail asking me to kill him. My agent won’t let me. After hearing this, one Colorado librarian suggested, “Well, could you maim him?”)

Regarding Arch: My husband and I have three sons, all of whom have provided “Arch material” over the years. Still, not one of our sons wears glasses; they wouldn’t be caught dead in Arch-style clothes; they find his various science, art, and literary projects bizarre. Arch is just Arch.

Regarding Tom: Women frequently ask me, “Where did you get him?” No matter what my response, the follow-up question is: “Do you know any single men who are like Tom?” No, sorry, I don’t. Like Arch, Tom is a composite. He is a good, kind, knowledgeable man—in those ways, he is very similiar to my husband (who is not the Jerk … please don’t ask him anymore, it upsets him). Tom also possesses a single-minded dedication to law enforcement, like the wonderfully helpful Sergeant Richard Millsapps of the Jefferson County Sheriff’s Department. Most importantly, though, Tom—with his charisma, his caring, his love of cooking, and his great affection for Goldy—just knocked on the door of my mind when I was structuring the first crime scene in Catering to Nobody. When I opened the door to Tom, he strode in and took charge.

Marla, Goldy’s best friend and the other ex-wife of the Jerk, did not knock on my mental entryway. She blasted through it, her ample brown hair twinkling with preciousgem barrettes, her equally ample body swathed in expensive seasonal clothes, her voice exuberant as she delivered gossip, opinions, and advice. She flopped onto an instantly imagined kitchen chair, snagged a handful of cookies, and informed me she was rich as blazes. Moreover, she announced, she was here to stay.

The only other ongoing series character, Julian Teller, is introduced in the book that followed Catering to Nobody, Dying For Chocolate. Unlike Goldy, Marla, Tom, and Arch, I had no idea Julian Teller would be such a strong presence in the life of Goldy’s extended family. But when I sent Julian off to college, I received such a barrage of complaining letters, I brought him back. Julian, like the others, is here to stay.

Regarding the recipes: People often ask me where I “get” them. The answer is, from tasting, experimenting, trials, and many, many errors. Most of the recipes are ones I’ve worked on, reworked, and experimented with since my husband and I were married in 1969. At that time, I had to start from scratch, since I had no idea of how to cook or even how to learn to cook I put our first steak into the oven at 350°—for an hour. That was what you did with everything else, I figured, so why not? And bless my husband—he proclaimed the resultant leather delicious. (I do much better now.)

With the other recipes in Goldy’s books, I sometimes will taste a dish at a restaurant, or some delicacy made by my phenomenally talented catering mentor, John William Schenk, and then try repeatedly to replicate it. This works until the family cries, “Enough!” (They finally announced, when I’d served them weeks of variations on “Julian’s Cheese Manicotti”—from Dying for Chocolate—“No more manicotti! Ever!”)

My sisters, Lucy Mott Faison and Sally Mott Freeman, and my brother, Bill Mott, Jr., have given me wonderful ideas and done much low-altitude testing and tasting, for which I am deeply grateful. Lucy has produced an endless stream of Goldy’s cookies, cakes, and muffins, and given all of them to her neighbors, her friends, and her son Will’s teachers at the Gilman School in Baltimore. In Bethesda, Maryland, Sally—herself a superb cook; some day I hope to learn to make her incredible chutney—and her sons Christopher and Bobby have been my unflagging publicists. (Some Episcopalians are good at publicity, after all!) And Billy, a tireless vice-president at Goldman Sachs, has not only given me numerous insights into the business world, he is also a fabulous cook who helps his wife, Cathie, cook for their children Torry, Gracie, Billy, and Olivia. It was Billy who came up with the terrific idea to grill “Snow-boarder’s Pork Tenderloin” (from Tough Cookie). (It’s great, try it!) Needless to say, I am deeply grateful to my siblings, their spouses, and all their wonderful children.

Finally, I wish to all you readers, that you enjoy Bantam’s new paperback edition of Catering to Nobody. Since (again, unexpectedly) the recipes emerged as one of readers’ favorite aspects of the Goldy books, four new ones appear here. I have extensively revamped the honey-spice cookie, renamed it Honey-I’m-Home Ginger Snaps, and placed the recipes in a new format. I hope you enjoy them all, and will fix them for someone you love.

Good reading, and bon appetit!

DIANE MOTT DAVIDSON,

October 2001

COLD BUFFET FOR FORTY

Poached salmon

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Mayonnaise mixed with wild Maine blueberries

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Asparagus vinaigrette with minced tomatoes

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Wild rice salad

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Herb rolls and honey muffins

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Strawberry shortcake buffet

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Vouvray, lemonade, coffee and tea

CHAPTER 1

Catering a wake was not my idea of fun.

First of all, there was the short notice. A person died. Three days later there was a funeral. In this case the body had been discovered on a Monday, autopsy Tuesday, funeral Saturday, seven days after the presumed day of